I’m always baffled when someone tells me they don’t like mushrooms. It’s like not liking avocado. Who even are you?

I can’t help but think it was poor preparation that ruined these foods for them. If you don’t have super fresh mushrooms or they aren’t cooked properly then they can be slimy or chewy. Just thinking about it sends shivers up my spine.

But when they’re sourced properly and prepared with right amount of care, they are juicy, meaty, and absolutely delicious. Not to mention the nutritional benefits from antioxidants, protein, and vitamin D. What’s not to love?

I especially crave them in the winter time. It’s almost like my body is telling me to eat up that vitamin D because I’m not getting much of it from the sun these days. Spring can’t get here soon enough!

In the meantime I’m trying to make the best of it by enjoying winter’s produce, which is what inspired this recipe. Roasted spaghetti squash is served with sautéed onion, mushrooms, kale, and fresh thyme then topped with a dollop of creamy cashew alfredo. Healthy comfort food at it’s finest.

To make this super easy, I used store bought cashew alfredo sauce but you can easily make your own in a NutriBullet or Vitamix. I put instructions for it below in the notes.

Altogether this makes for a simple plant-based meal that is sure to leave you feeling like a champ. I personally like to serve it with red wine and a few slices of fresh sourdough for a little extra comfort. Because wine and bread make everything better, am I right?

Directions:

Preheat the oven to 425°F then line two baking sheets with parchment paper. Slice the stem off of each spaghetti squash then cut in half. Using a spoon, scrape out any seeds and loose strings of flesh. Rub with high heat oil then place the squash facing down onto the baking sheets. Roast in the oven for about 45 minutes, or until soft when gently squeezed with an oven mitt. Set aside to cool.

Meanwhile, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot (or onion/garlic) and cook for about 3 minutes. Add the chopped mushrooms along with the thyme, oregano, coconut aminos, balsamic vinegar, and salt & pepper. Stir and cook for about 5-10 minutes, until mushrooms cook down and release liquid. Add the kale to the skillet, cover and cook for 5 more minutes, until softened. Set aside.

To make cashew alfredo sauce follow this recipe without the nutritional yeast. You can add a small pinch of nutmeg if you want. To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

10 comments

Ooh this looks perfect for winter. I freaking love mushrooms and I’m slowly getting Riley on board with them. He used to never eat them, now I catch him putting them in lots of stuff. After all the super bowl food last night, something healthy and wholesome sounds perfect! With a glass of wine, of course ;-)

I totally used to hate mushrooms (which is so funny because as a vegetarian, I think I’m supposed to love them even more, haha) but I’ve finally come around. I like portobello fajitas and lately I’ve been enjoying mushrooms in my pasta. I think I’d enjoy them in this spaghetti squash dish, too! I’m slooowly getting into them, since I’ve got a mushroom loving husband! ;)

Looks delicious and so comforting!!

Wine and bread? I’m in! Love how you’re taking advantage of all the winter veggies! There’s so much to love… I just roasted my last few stored kobocha, pureed it and tossed it in the freezer. I’ll have to pick up a Spag. squash soon though, because I’ve not had one this year! Mushrooms… how can one not like, right? Delicious work, Sarah and that alfredo looks perfect!

I couldn’t agree more— mushrooms are so perfect in the winter time. So hearty! This recipe came at the perfect time because I have a spaghetti squash sitting on my counter BEGGING to be used. This looks like a winner!

I used to be one of those crazy people who didn’t like mushrooms, but thankfully I overcame it around the age of 25, when I started eating food that was actually prepared correctly, lol ..I think it really was just a texture thing out of improper prep. These bowlz look amaaaaazing! That cashew alfredo? I’m all in!